I look forward to fig season to make this incredibly moist cake (we couldn’t quit eating it), and even if you’re not a fig fan, you will be a huge fan of this cake, I promise. No fuss-you don’t even have to peel figs!
For the cake
- 1/3 Cup canola oil
- 1 1/2 Cup sugar
- 1 Teaspoon vanilla extract
- 2 eggs
- 1 egg white
- 2 Cups all-purpose flour
- 1 Teaspoon baking soda
- 1 1/2 Teaspoon ground cinnamon
- 1 Cup buttermilk
- 1 Cup coarsely chopped fresh figs, stems removed
- 1/2 Cup chopped pecans
- Glaze (see recipe below)
For the glaze
- 1/4 Cup sugar
- 2 Teaspoons light corn syrup
- 1 Tablespoon butter
- 1/4 Cup buttermilk
- 1/4 Teaspoon baking soda
- 1/2 Teaspoon vanilla extract
Easy, Moist Fig Cake Recipe
Our huge fig tree produces a few pounds of sweet, ripe and very purple figs every day for a fortnight. We eat them every which way, especially sliced-in-two and squashed on pizza bread with Parma ham. But you can&apost eat like this every day for two weeks (well, you can, but maybe you shouldn&apost).
One successful recipe for enjoying the figs, cooked, is based on a spelt bread we like to make a lot, which we&aposve modified and call &aposEasy Fig Cake&apos - because it is so easy (and because of the figs). Basically, we mix a handful of the fresh fruit with nutty flavored spelt flour and honey and bake. If you&aposre buying the figs at the market - a half a dozen ripe ones are all you&aposll really need. It&aposs seasonal yes, it&aposs also very good for you - and it is strangely versatile (any time). Here are some ideas for when to enjoy Easy Fig Cake:
- Eaten fresh the same day (but cooled).
- Frozen until Christmas when it&aposs rich, fruity flavor is Christmassy seasonal.
- Frozen till Labor Day and taken on a pic nic (nice with goats cheese) - or any kind of get together.
- It&aposs very Goth, so dark enough for serving among like minded people - perhaps at Halloween or a Goth food party.
- Left over slices (?) are good grilled, served with coffee ice cream too.
1 1/2 cups
1 1/2 teaspoons
coarsely chopped fresh figs stems removed
light corn syrup
Per Serving: Calories 194, Protein (g) 3, Carbohydrate (g) 30, Fat (g) 7, Calories from Fat (%) 32, Saturated Fat (g) 1, Dietary Fiber (g) 1, Sugar (g) 20, Cholesterol (mg) 21, Sodium (mg) 111 Diabetic Exchanges: 2 other carbohydrates, 1 ½ fat
Terrific Tidbit: Fresh dates may be substituted or dried fruit.
1 1/2 cups
1 1/2 teaspoons
coarsely chopped fresh figs stems removed
Here is a quick overview of what ingredients you will need. Follow the full recipe below for detailed amounts and instructions. I recommend making this recipe as written for the best results.
Butter: use softened unsalted butter to make the dessert. Take it out of the fridge one to two hours before you start.
Brown sugar: use golden brown or dark brown sugar. You can replace it with light brown muscovado sugar .
Honey: your favorite brand will perfectly work for the recipe.
Almond flour: use any almond flour /meal to make the cake they all will yield the same tasteful result. My favorite one is Anthony's Almond Flour.
Vanilla extract: the best is Madagascar Bourbon Pure Vanilla Extract since it is the most full-flavored, among other vanilla extracts. Use alcohol-free vanilla flavor if you desire.
Ground star anise: use a store-bought ground star anise or make it yourself. Just grind the whole star anise (both seed and pod) in a spice grinder or mortar and pestle. Replace ground star anise with ground cinnamon if you prefer.
Baking powder: aluminum-free baking powder is preferable to use. The baking powder loses its effectiveness after about half of the year so, use it fresh.
Fresh figs: the seasonal figs are the best. Use Black Mission figs or combine them with other varieties of figs .
If you are out of fig season, replace them with stone fruit such as plums, peaches, apricots. Even pears or apples work in this recipe.
Red wine: use your favorite brand of the red wine.
Greek yogurt: use plain Greek yogurt to accompany the dessert. What brand is the best? Read A Definitive Ranking of the Best 8 Greek Yogurts .
- 1 1/2 cups all-purpose flour
- 3/4 cup almond flour store bought or home-made if you dont have this sub with all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon kosher salt
- 4 eggs lightly beaten
- 4 tablespoons butter melted, + a bit more for greasing skillet/pan
- 1/4 cup honey
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 zest & juice lemon
- 12-14 ripe figs
- 2 tablespoons sugar
- When possible, buy sustainably grown fruit from your local farmers market.
- Go for ripe figs! You want them to be soft, give a little with the slightest pressure, and not be either mushy or hard.
- If fresh figs are not in season, they can easily be swapped for another fresh fruit!
- This cake will hold well, wrapped or covered, for up to 3 days.
Recipe Ingredients of Low Carb Fresh Fig Cake
The plan was to make the cake with olive oil for the fat base. The cake turned out with a cornbread like texture and bland flavor. It went straight in the garbage.
Butter is my friend. Well, not my body’s friend but my baking buddy and it never lets me down. So, butter it was, along with a mixture of eggs and heavy cream to make a rich, delicious, and decadent crumbed cake.
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Looking for more great recipes? Check out keto coconut cake and low carb hummingbird cake.
- Keto Coconut Cake
- Low Carb Hummingbird Cake
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Fresh Fig Upside-Down Cake
2 sticks plus 3 tablespoons unsalted butter (room temperature)
2/3 cup light brown sugar (packed)
3 tablespoons of Bourbon
zest of 2 lemons
1 pound fresh figs (ends trimmed, cut in half)
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
4 large eggs (room temperature)
1/3 cup sour cream
1 teaspoon vanilla extract
whipped cream and powdered sugar for serving (optional)
Preheat oven to 350ºF. Grease a 9-inch round cake pan.
In a small saucepan over medium heat, melt 3 tablespoons of butter. Add the brown sugar and the Bourbon and stir until everything is dissolved, about 2-3 minutes.
Scrape this mixture into the bottom of the prepared pan. Arrange the cut figs flesh-side down very close together in an even layer on top of the brown sugar mixture in a circular pattern.
In a large bowl, whisk together the lemon zest, flour, baking powder and salt. In a separate bowl, cream together the 2 sticks of butter with the granulated sugar. Beat in the eggs, one at a time, then beat in the sour cream and vanilla. Then, stir the dry mixture into the wet mixture with a wooden spoon.
Using a large spoon, carefully dollop the batter over the figs in the cake pan. Transfer to the oven and bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about 40 minutes. Let rest in the cake pan for about 10 minutes. Then run a knife around the edges and invert the cake onto a platter. Cool completely before serving.
Serve with a dollop of whipped cream and a sprinkle of powdered sugar (totally optional and unnecessary, in my humble opinion).
Fresh Fig & Lemon Cake
Here in Los Angeles, I’m seeing fresh figs everywhere – tis the season.
I usually prepare figs in a number of savory dishes – usually appetizers and salads, but I wanted to do something sweet and interesting. I’ve also gotten a bit obsessed with baking recently – probably as I’m writing a book, and baking is not only a great procrastinating activity, but it’s also very soothing & therapeutic after a hard day at the computer.
I used an Italian Olive Oil and Lemon Cake as the base of this recipe and adapted it to include juicy junks of fresh fig. I’ve always loved an olive oil cake because I love the slightly unusual fruity and familiar taste of an oil that I use almost everyday – also because I LOVE to not use butter whenever possible – not because I think it’s unhealthy, but more because I don’t want my thighs expanding with my suddenly rather sedentary lifestyle (the writing prohibits my usual 90 minute yoga classes and hikes up the canyon.) This is a dairy-free cake, but made with a 5 eggs. The egg whites are what makes the sponge beautifully light.
Fresh Fig & Lemon Cake
- 3/4 cup extra virgin olive oil
- 1 large lemon, zested and juiced
- 1 unbleached flour
- 5 egg yolks
- 4 egg whites
- 3/4 cup plus 1 1/2 tablespoons light brown sugar
- 1/2 teaspoon salt
- 2 cups fresh figs, chopped
- Confectioners sugar for dusting.
- Preheat oven to 350°F and adjust oven rack to middle position. Grease a 9-inch cake pan with oil, line the bottom with a piece of parchment paper and oil it.
- Grate the lemon zest and mix with flour.
- In an electric mixer and large bowl, beat yolks and 1/2 cup sugar at high speed until thick and creamy, about 2-3 minutes.
- Reduce speed to medium and add 3/4 cup olive oil and the lemon juice, beating until combined. Fold it into flour mixture with a metal spoon until well combined.
- Whisk the egg whites with 1/2 teaspoon salt on high speed until foamy. Continue whisking and slowly add 1/4 cup sugar until egg whites hold soft peaks.
- Gently fold the egg whites into the batter. Gently is the operative word because “folding” is all about getting air into the batter. If you just mix it in, all the air bubbles in the egg whites are crushed, so be very gentle here! Very gently fold in the figs.
- Pour the batter into the pan and release air bubbles by gently tapping pan against work surface. Evenly sprinkle 1tbsp tablespoon of sugar over the top of the batter. Bake until the top is golden brown and a wooden skewer or toothpick comes out clean, about 30 – 35 minutes. When done, a toothpick should come out clean and the top will be gently browned.
- Run a knife around the edges of the pan and allow the cake to cool to room temperature before turning the pan upside down onto a wire rack.
- This cake is as perfect as a cake gets for me: not too sweet (I hate cloying sweet,) and yet each mouthful will include a piece of sweet baked fig. The figs tend to sink to the bottom resulting in a kind of upside-down cake effect, although you won’t serve it upside down. I served it both for dessert and as an afternoon treat. My daughter was horrified at the idea of an “olive oil” cake, but when she tried it ….yuuuuuuuuuummie!
- I recommending serving it as a dessert with a generous dollop of Creme Fraiche. If you are serving it as a little treat to go with your coffee or tea, make sure you use a fork, as it’s not a particularly firm cake.
Fresh Fig Cake
Today is the first Sunday of the football season. I’ve always been an avid fan, and this year, I joined two fantasy football leagues. I’ve never played fantasy before, but since I spend a considerable amount of time watching and tracking games anyway, I figured “why not put some money on it?”
Well. Turns out when you put some money on it, Sundays go from overly stressing about every single move the Redskins make on the field to overly stressing about every single move every player/team makes on the field.
Suddenly, I found myself obsessing over caring an appropriate amount about who’s starting at running back in Carolina and how many catches Vernon Davis is getting in San Francisco. And given my luck, I drafted all the wrong players, started guys who had terrible days and so far today, am getting killed in both of my leagues.*
Luckily, I had cake. Fresh fig cake, to be exact. I bought some figs on a whim and then realized I had never eaten a fresh fig before. Because my experience with them was limited to disgusting Fig Newtons and divine chocolate-covered figs from Trader Joe’s, I didn’t actually know if I even liked figs, so I decided to bake with them. Anything is good when paired with butter and sugar, right?
The cake is very easy to make, and is lovely: subtly sweet, fruity, nutty (I used some amaranth flour I had lying around [my former roommate had a bunch of alternate flours and left some when she moved. The flour tastes similar to whole wheat, but is gluten-free]). The figs become soft and jammy when baked, and their seeds add a slightly crunchy texture.
I would have liked a stronger olive oil flavor, and might try using all olive oil next time. I also think I’d like to use some cornmeal in the cake, as well as honey instead of regular sugar. But even without all of these changes, this recipe’s a keeper. Paired with tea, it was a calming respite from all of the madness.
(Thankfully, there’s a slice left for tonight, when Peyton Manning suits up — I’m banking on him tearing it up. Maybe. Please?)
*Matthew Stafford has a bad game. Okay, fine. My opponent has Matt Ryan — fine, he’s a good QB. But David Akers?? Man kicks a 63-yard field goal. 63 yards. And my opponent has him. What are the odds.